Carbonara Pasta
Indulge in the rich and creamy delight of carbonara pasta, a classic Italian dish that's both simple and sophisticated. Perfect for a weeknight dinner or a special occasion.
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Servings: 2 servings
Calories: 600kcal
Ingredients
- 200 g spaghetti
- 100 g pancetta or guanciale diced
- 2 large eggs
- 50 g Pecorino Romano cheese grated
- 50 g Parmesan cheese grated
- Freshly cracked black pepper
- Salt for pasta water
Instructions
- Boil a large pot of salted water and cook the spaghetti until al dente.
- While the pasta cooks, heat a pan over medium heat and add the diced pancetta.
- Cook the pancetta until crispy, then remove from heat but keep the fat in the pan.
- In a bowl, whisk together the eggs, Pecorino, Parmesan, and a generous amount of black pepper.
- Once the pasta is cooked, reserve some pasta water and drain the rest.
- Add the hot pasta to the pan with pancetta, tossing to combine.
- Remove the pan from heat and quickly add the egg mixture, stirring vigorously.
- If needed, add reserved pasta water to achieve a creamy consistency.
- Serve immediately, garnished with extra cheese and pepper.
- Enjoy your homemade carbonara pasta!
Nutrition
Calories: 600kcal | Carbohydrates: 50g | Protein: 25g | Fat: 35g | Fiber: 2g